CHICKEN AND SUN DRIED TOMATO LASAGNA ROLL-UPS

Take the scrumptious combination of chook and sun dried tomatoes and wrap them up in a lasagna roll-up.  first-rate classics make a formidable new taste!

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INGREDIENTS

• 9 lasagna noodles
• 1 lb chicken cooked and shredded
• 2 cup ricotta cheese
• 10 oz spinach frozen, rinced and drained
• 1/4 cup parmesan cheese
• 1 large egg
• 1 tbsp basil fresh and chopped, plus more for garnish (optional)
• 1 tsp garlic minced
• 1 pinch salt to taste
• 1 pinch black pepper to taste
• 1/4 tsp red pepper flakes
• 1/2 cup sun dried tomatoes chopped
• 2 cups mozzarella cheese
• 2 cup marinara sauce

INSTRUCTIONS

1. cook lasagna noodles in line with package commands. Lay cooked lasagna noodles flat on some parchment paper sheets to dry. Set aside.
2. whilst noodles cook dinner blend ricotta cheese, spinach, parmesan cheese, egg, basil, garlic, salt, pepper, and purple pepper flakes in a huge bowl till combined.
3. Preheat oven to 425 F.
4. In a 10x11 baking dish (or similar size), easy out 1 cup of marinara sauce inside the bottom of the dish. Set aside.
5. To put together the lasagna roll-ups: unfold a thick layer of ricotta cheese blend (approximately 1/four to 1/three cup) on pinnacle of every lasagna noodle, preserving it about half of inch away from the edges. upload 1-3 tbsp shredded fowl calmly across the ricotta cheese blend. Sprinkle 2-3 tsp sun dried tomatoes and 1-2 tbsp of mozzarella cheese on top of chicken. Tightly roll up lasagna noodles from one quit to the other. vicinity the lasagna roll in the baking dish, seam aspect down. Repeat this step till all lasagna rolls are in the baking dish.
6. Pour closing 1 cup of marinara sauce on pinnacle of the lasagna roll-ups. Sprinkle the rest of the mozzarella cheese on pinnacle.
7. cover dish in aluminum foil and cook for 20 mins. eliminate foil and prepare dinner for any other five to ten mins or till cheese has melted.
8. Serve right now with more chopped sparkling basil on pinnacle for garnish (elective).

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